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Brioches

chef.pierre's picture
<p><a href="http://en.wikipedia.org/wiki/File:Granita_brioche.JPG">Image Credit</a></p>
Ingredients
  Yeast 1⁄2 Ounce (15 Gram)
  Sugar 2 Ounce (50 Gram)
  Water 2 1⁄2 Fluid Ounce (65 Milliliter)
  Eggs 4
  Strong plain flour 1 Pound (450 Gram)
  Salt 1 Pinch (Large Pinch)
  Butter 8 Ounce (225 Gram)
  Eggs 2 , beaten for egg wash
Directions

MAKING
1 For the dough: In a bowl, add water and dissolve yeast and sugar in it.
2 Beat in the eggs into the yeast mixture.
3 Gently fold in the flour along with salt and beat into a stiff dough.
4 Beat in the butter in small pieces once the mixture is smooth.(The finished paste should have a silky appearance.)
5 Put the dough in a polythene bag, and refrigerate overnight.
6 For brioche a tete: Divide the dough into 50 - g / 2 - oz pieces and roll it into balls.
7 Create a deep indent into each ball of dough, with the back of your hand.
8 Into a fluted brioche mould, place the dough (heavy end first)
9 Push the 'little hat' towards the centre, leaving it just protruding above the body of the dough.
10 Brush the top of the dough with beaten egg.
11 Put in a warm place and allow to rise until double in size.
12 Brush with beaten egg again.
13 Bake at 425 degrees farenheit ( 220° C/Gas Mark 7) for about 20 minutes.

SERVING
14 Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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